fermented food
Sign in to saveAlso known as fermented foods, fermentation (bioconversion)
food produced by a method converting substrates to fermentation end products
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 34,576 products
dNutri-Score
4NOVA · Ultra-processed food
- Energy
- 302 kcal
- Fat
- 23.3 g
- — of which saturates
- 14.3 g
- Carbohydrates
- 5 g
- — of which sugars
- 2.3 g
- Fibre
- 0.2 g
- Protein
- 18.7 g
- Salt
- 2.34 g
Browse on Open Food Facts →
via Open Food Facts · ODbL
Research
55,127 papers- Foods of the Mediterranean diet: lacto-fermented food, the food pyramid and food combinations.Journal of preventive medicine and hygiene · 2022
- Fermented Food in Asthma and Respiratory Allergies-Chance or Failure?Nutrients · 2022
- Gut-microbiota-targeted diets modulate human immune status.Cell · 2021
- Fermented Foods, Health and the Gut Microbiome.Nutrients · 2022
- Integrated molecular approaches for fermented food microbiome research.FEMS microbiology reviews · 2023
via PubMed
Wikidata facts
- Instance of
- biological process
- Subclass of
- digestion
- Material used
- organic matter
- Image
- Bitburger Glass.JPG
- Said to be same as
- fermentation
Show 4 more facts
- topic's main category
- Category:Fermentation in food processing
- facet of
- cooking
- has immediate cause
- fermentation
- has characteristic
- anaerobic digestion
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